Homemade Raffaello

Using a mixer, beat the margarine, powdered milk, powdered sugar, and whole milk in a large bowl until very well combined.

Using a large spoon, mix 7 oz. of the shredded coconut into the mixture until well incorporated. Place mixture in the fridge for 20 minutes.

Remove mixture from fridge and using your hands, shape into around 50 walnut-sized balls. (Optional: place one whole hazelnut in the centre of each ball.) Roll balls in the remaining 1 oz. of coconut.

Store balls, covered, in the fridge. I like to place the Raffaello in little mini muffin liners!

Notes:
1. Do not leave Raffaello out of the fridge for long periods of time as they become overly soft.
2. I strongly advise against replacing the margarine in this recipe with butter. The taste and texture of the Raffaello will not be the same.